Herb-Infused Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A deeply flavorful stew with tender beef, earthy root vegetables, and aromatic herbs simmered to perfection for a nourishing weeknight meal. This American-inspired Whole30 recipe, ready in about 110 minutes, pairs grass-fed beef chuck, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes grass-fed beef chuck
• 2, peeled and diced into 1/2-inch cubes carrots
• 2, peeled and diced into 1/2-inch cubes parsnips
• 1, peeled and diced into 1/2-inch cubes turnip
• 1, diced yellow onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 4 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer and sear for 3-4 minutes per side until browned, then remove and set aside. Repeat with remaining beef, adding more oil if needed.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return seared beef to pot. Add diced carrots, parsnips, turnip, thyme, bay leaf, and beef broth. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until beef is fork-tender.
4. Step 4: Remove bay leaf and adjust seasoning with salt and pepper. Serve hot with fresh herbs.